Crockpot Mulligatawny Soup (Whole 30)

During a time of year when people are buying pressure cookers galore, I went out and bought a Crockpot. Those of you who have followed me for a while have probably heard me say I am not a fan of slow cooked food. So why did I buy a Crockpot? I bought it because you guys keep asking me about Crockpot recipes for two so I am going to see what I can do.

I decided to make a soup for my first recipe because I can’t mess it up too badly no matter how I cook it. I put the broth and chicken thighs partially frozen and cooked it 4 1/2 hours.

Mulligatawny Soup

Adapted from I Don’t Remember Where

1 chicken thigh

1/2 cup apple, chopped

1/2 cup carrots, chopped

1 8 oz can tomato sauce

1 1/2 tsp dried onion flakes

1 TBS raisins

1 tsp curry powder

2 cups chicken broth

In a 2 quart crockpot, put the chicken on the bottom. Add the apples, carrots, tomatoes, onion flakes and raisins. Add spices and broth. Cover and cook on low 4-5 hours. Shred chicken with two forks before ladling into two bowls.